Green, White, And Red Enchiladas - cooking recipe

Ingredients

1 lb chopped cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 (4 ounce) can chopped green chilies
1 cup chicken broth
12 fresh corn tortillas
2 cups shredded cheddar cheese or 2 cups queso fresco
1 (10 ounce) can green enchilada sauce
1 cup salsa
2 -3 tablespoons chopped cilantro
1/2 cup sour cream

Preparation

In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
Preheat oven to 350\u00b0F.
Grease bottom of large ovenproof casserole dish.
Heat chicken broth until it is warm and place in a shallow bowl.
Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
Remove tortilla from broth, and add another while filling.
Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
Place rolled tortilla into the casserole dish.
Repeat until all tortillas and filling are used.
Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
Sprinkle with shredded cheese and top with chopped cilantro.
Bake at 350\u00b0F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
Serve enchiladas garnished with a spoonful of sour cream.